Directions
Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender.

Add turkey and cook another five minutes or until heated.

Season to taste before serving. Refrigerate leftovers.

Recipe Tips
You could also make this a turkey noodle soup by adding a little more water and some egg noodles during the last 20 minutes of simmering.

Directions
Chop the onion coarsely. Melt the margarine in a large saucepan.

Saute onion in melted margarine, add salt, pepper, and red pepper (optional). Cook until the onion is dark brown but not burned, on low to medium flame. Stir frequently and keep covered.

Add the cooked pumpkin and stir in the vegetable stock. Bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium flame.

Recipe Tips
You can use canned pumpkin or canned for this recipe. If you want to use fresh, choose one of the smaller baking pumpkins instead of a large carving pumpkin to guarantee that the pumpkin flesh has plenty of flavor and is tender (less stringy). Cut the pumpkin in half and scoop out the seeds, then bake cut-side down on a greased cookie sheet at 400 degrees until the flesh is tender. Once cool, scoop the flesh from the skin and puree in a food processor. Then it's ready to use for soup!

Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.

In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.

Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

Directions
Preheat oven to 325 degrees, and position the oven rack to the lowest level.

Remove the giblet package and neck from inside the bird. Set these aside for giblet gravy, if you wish. Check both the neck cavity and body cavity for giblets; often these are stored in both places. If desired, the turkey may be rinsed inside and out with cold running water.

Pat the turkey dry both inside and out with paper towels. Rub the inside cavity generously with salt. Place the onion, celery and thyme inside the body cavity. These add wonderful flavor, both to the meat and to the drippings, which you can use later for gravy.

With the turkey breast-side-up, bring the loose skin at the neck opening to the back of the turkey. Hold the skin in place by folding the wing tips under the back. Tuck the legs under the band of skin near the tail, or tie together with heavy string.

Place the prepared turkey, breast-side-up, on a rack in a shallow roasting pan, and generously brush the skin with melted butter or vegetable oil. If an oven-safe meat thermometer is used, insert it in the center of the inside thigh muscle, making sure the bulb does not touch bone. Roast uncovered according to the roasting chart for your size turkey, or until the temperature as measured in the thickest part of the thigh and breast reaches at least 165 degrees. When the bird is two-thirds done, cut the band of skin or string between the legs so thighs will cook evenly.

Remove turkey from the oven, tent loosely with foil, and let rest 20 minutes before carving.

Recipe Tips
If you plan to stuff your turkey, just replace the onion, celery, and thyme with 6 to 8 cups of your favorite stuffing (this Old-Fashioned Bread Stuffing works well).

Always stuff the bird just before roasting, never ahead of time.

The stuffing should be room temperature when you add it, not hot and not cold.

Make sure when you check the temperature of your bird that you make sure the center of the stuffing reads at least 165 degrees.

If the bird reaches temperature before the stuffing, remove the stuffing from the cavity and cook separately in a baking dish at 350 degrees until it reaches a temperature of 165 degrees. Do not re-insert the stuffing into the bird's cavity.

Recipe Tips
To prevent a soggy crust, sprinkle a pinch of flour or cornmeal over the bottom of pie plate before covering with piecrust, and bake the pie on a preheated cookie sheet or pizza stone. Cool pie on a wire rack.

KKCO News Videos

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